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Old 12-16-2013, 01:59 AM   #1
aStoutObserver
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Default Red IPA Recipe Critique?

HOME BREW RECIPE:
Title: Red IPA
Author: aStoutObserver

Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.042
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.059
Final Gravity: 1.014
ABV (standard): 5.97%
IBU (tinseth): 46.67
SRM (morey): 14.02

FERMENTABLES:
9 lb - American - Pale 2-Row (82.3%)
12 oz - American - Caramel / Crystal 40L (6.9%)
8 oz - Belgian - CaraMunich (4.6%)
2 oz - American - Caramel / Crystal 120L (1.1%)
2 oz - American - Chocolate (1.1%)
4 oz - American - Carapils (Dextrine Malt) (2.3%)
3 oz - German - Acidulated Malt (1.7%)

HOPS:
0.25 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Aroma for 20 min, IBU: 5.3
0.75 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Aroma for 10 min, IBU: 9.51
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 7 days
0.25 oz - Summit, Type: Pellet, AA: 18.5, Use: Aroma for 20 min, IBU: 11.4
0.75 oz - Summit, Type: Pellet, AA: 18.5, Use: Aroma for 10 min, IBU: 20.47
1 oz - Summit, Type: Pellet, AA: 18.5, Use: Dry Hop for 7 days
1 oz - el dorado, Type: Pellet, AA: 15.3, Use: Dry Hop for 7 days

YEAST:
White Labs - California Ale Yeast WLP001


any thoughts on any changes?

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Old 12-16-2013, 02:09 AM   #2
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It looks very high in cara/crystal malts, and low in bittering. It's more of an American amber/ American red than an IPA.

Even in ambers, though, I go no higher than 15% crystal malt, and those are only in highly hopped batches. Otherwise, for American ambers, I tend to use about 12% crystal malt as a max.

To be a red IPA, I think it needs less crystal malt, more bittering hops (bring the IBUs to 55-60) but I do like the hopbursted idea.

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Old 12-16-2013, 02:25 AM   #3
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Thank you very much for a quick reply and a nice analysis of my attempt at this.

I'll look to adding about .25 oz of Summit for the FWH. And I will remove the 12 oz of crystal 40 and up the CaraMunich to 12 oz (7.2%).

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Old 12-16-2013, 04:15 AM   #4
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For an IPA your total crystal/cara malts are best kept to around 10% of your total grain bill. The idea is a touch of sweetness since these beers usually finish quite dry. You don't want an identifiable caramel flavor. Personally I've stopped using crystal malts in my IPAs preferring the dryness a touch more.

For bittering I've been preaching 40-50% total ibus to your bittering additions. Shoot for 60 ibus and do up to 30 ibus from your bittering additions.

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Old 12-18-2013, 08:28 PM   #5
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Okay, I changed it up. I will likely be brewing this Friday. Thank you both for the help.


Original Gravity: 1.065
Final Gravity: 1.015
ABV : 6.51%
IBU : 61.31
SRM : 17.31

FERMENTABLES:
11 lb - American - Pale 2-Row (86.3%)
1 lb - American - Caramel / Crystal 40L (7.8%)
4 oz - American - Caramel / Crystal 120L (2%)
4 oz - American - Chocolate (2%)
4 oz - German - Acidulated Malt (2%)

HOPS:
0.5 oz - Amarillo, Type: Pellet, AA: 8.6, Use: First Wort, IBU: 10.23
0.25 oz - Summit, Type: Pellet, AA: 18.5, Use: First Wort, IBU: 11
0.5 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 20 min, IBU: 10.23
0.25 oz - Summit, Type: Pellet, AA: 18.5, Use: Boil for 20 min, IBU: 11
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 10 min, IBU: 12.25
0.25 oz - Summit, Type: Pellet, AA: 18.5, Use: Boil for 10 min, IBU: 6.59
2 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 7 days
1 oz - El Dorado, Type: Pellet, AA: 15.3, Use: Dry Hop for 7 days
0.25 oz - Summit, Type: Pellet, AA: 18.5, Use: Dry Hop for 7 days

YEAST:
White Labs - California Ale Yeast WLP001

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Old 12-19-2013, 03:16 AM   #6
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looks better. still pushing it with the crystal malt but some people like that. don't be surprised if you finish closer to 1.020

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Old 01-20-2014, 03:53 AM   #7
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Thank you both again. The beer changed only slightly in the dry hop around brew day.

Original Gravity: 1.065
Final Gravity: 1.015
ABV : 6.51%
IBU : 61.31
SRM : 17.31

FERMENTABLES:
11 lb - American - Pale 2-Row (86.3%)
1 lb - American - Caramel / Crystal 40L (7.8%)
4 oz - American - Caramel / Crystal 120L (2%)
4 oz - American - Chocolate (2%)
4 oz - German - Acidulated Malt (2%)

HOPS:
0.5 oz - Amarillo, Type: Pellet, AA: 8.6, Use: First Wort, IBU: 10.23
0.25 oz - Summit, Type: Pellet, AA: 18.5, Use: First Wort, IBU: 11
0.5 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 20 min, IBU: 10.23
0.25 oz - Summit, Type: Pellet, AA: 18.5, Use: Boil for 20 min, IBU: 11
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 10 min, IBU: 12.25
0.25 oz - Summit, Type: Pellet, AA: 18.5, Use: Boil for 10 min, IBU: 6.59
2 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 5 days
1 oz - Mosaic, Type: Pellet, AA: 11.5, Use: Dry Hop for 5 days
0.75 oz - Centennial, Type: Pellet, AA: 10, Use: Dry Hop for 5 days

YEAST:
White Labs - California Ale Yeast WLP001

----------------------------------------------
Hit my numbers and it all went pretty smooth. Tried one early tonight because I will not be able to for a week or two. The carbonation was good and the beer was almost exactly what I wanted.
It was not overly sweet, but had a good sweetness that I was intending. Thank you both again, I can not wait to tweak it and see how much better I can make it.

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